Chocolate Lava Muffins

 For All Chocolate Lovers – Autumn Hit 2025

When the days get shorter and the air fills with cozy autumn scents, it’s time for something warm, soft, and irresistibly chocolatey.
These Chocolate Lava Muffins are exactly that — moist on the outside, with a molten, gooey chocolate center that melts at the very first bite.

They’re easy to make, bake beautifully, and bring pure joy straight from the oven. A perfect treat for lazy weekends, coffee breaks, or when you just need chocolate in your life.

🧁 Ingredients for 12 pieces

Muffin Batter

• 2 large eggs

• 1 cup sugar (200 g)

• 1 cup fresh milk (240 ml)

• 1/2 cup vegetable oil (120 ml)

• 1 tsp vanilla extract (5 ml)

• 2 cups all-purpose flour (270 g)

• 1/2 cup unsweetened cocoa powder (50 g)

• 1 tsp baking powder (5 g)

• 1 tsp baking soda (5 g)

• 1/4 tsp salt (1 g)

• 3/4 cup chocolate chips (120 g) + extra for topping

Chocolate Fudge Filling

• 1/2 cup white sugar (100 g)

• 1/4 cup unsweetened cocoa powder (25 g)

• 1 tbsp cornstarch (8 g)

• 1/4 tsp salt (1 g)

• 1 cup fresh milk (240 ml)

Instructions

1. Make the Chocolate Fudge Filling

1. In a small saucepan, combine sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the cold milk until the cocoa fully dissolves and no lumps remain.

2. Place over medium heat and cook, stirring constantly, until the mixture thickens into a smooth, glossy pudding-like consistency.

3. Remove from heat, cover with plastic wrap (touching the surface), and let it cool completely before using.

2. Prepare the Muffin Batter

1. In a large mixing bowl, whisk together eggs, sugar, milk, oil, and vanilla extract until smooth and well combined.

2. Add sifted flour and cocoa powder, followed by baking powder, baking soda, and salt. Mix just until you get a smooth, creamy batter.

3. Gently fold in the chocolate chips.

3. Assemble and Bake

1. Line a muffin tin with paper liners and fill each one halfway with the muffin batter.

2. Spoon one heaping tablespoon of chocolate filling into the center of each, then cover with a little more batter.

3. Sprinkle a few extra chocolate chips on top.

4. Bake in a preheated oven at 185 °C (365 °F) for about 25 minutes, until the tops are set but still soft inside.

5. Let them rest for a few minutes before serving warm — so that molten center flows perfectly.

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Serve warm for the full lava effect! These muffins taste amazing with a scoop of vanilla ice cream or a handful of fresh raspberries for a sweet-tart contrast.

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❓ FAQ

1. Why didn’t my lava muffins have a molten center?
They were likely baked a bit too long. Remove them as soon as the tops are firm but the centers still jiggle slightly.

2. Can I use dark chocolate instead of chips?
Absolutely! Chopped high-quality dark chocolate (around 70%) will add an even richer flavor and smoother melt.

3. How do I store the muffins?
Keep them in an airtight container at room temperature for up to 2 days. To bring back the molten texture, reheat them in the microwave for a few seconds.

4. What can I use instead of cornstarch in the filling?
You can replace it with the same amount of potato starch or rice flour.

5. How do I make the chocolate flavor stronger?
Use premium unsweetened cocoa powder (at least 20% cocoa butter) and chocolate chips with 50–60% cocoa solids for a deep, luxurious taste.